Challah

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1. 1Step 1: In a large mixing bowl, mix the yeast and 1/4 cup of the water. Leave alone for ten minutes. Your yeast should 'proof' and start to bubble in the water. (If it does not, you need new yeast.)
2. 2Step 2: Add the honey, salt, oil, eggs, and the rest of the water. Mix well until thoroughly blended. You can use a whisk or wooden spoon for this step.
3. 3Step 3: Now, add the flour, one cup at a time. Mix it in first with the spoon, and then with your hands. Flour your palms to prevent the dough from sticking. You should have a thick, but not too sticky dough, by the end.
4. 4Step 4: Now you should knead the dough on a well-floured surface with your hands, also floured. Knead for ten minutes, or until you have a smooth and elastic dough with the texture of an earlobe. If your dough gets sticky, add a tablespoon of flour to your hands and the dough.
5. 5Step 5: Place the dough ball into a clean bowl, and cover with a towel or cheesecloth. Leave alone at room temperature to rise for one hour or until doubles in size.
6. 6Step 6: Punch the dough down, then knead for a few minutes on a well-floured surface with well floured hands. You should once again have a smooth, elastic dough with the texture of an earlobe. Split the dough into nine equally-sized balls. If you want longer loaves, split into six equally sized balls – this will make two long loves.
7. 7Step 7: Preheat the oven to 350F/175C. Prepare a large tray – cover the bottom in either tin foil or, preferably, parchment paper.
8. 8Step 8: Now it is time to braid the challah. Roll three of the balls into ropes about 8-9 inches (20-23cm) long (or longer for bigger loaves) and lay out side by side on your baking tray. Lay the right rope over the middle rope close to the top, so that the right strand becomes the new middle strand. Then, lay the left strand over the new middle strand so that the left strand becomes the new middle strand. Repeat, alternating, until you can't loop the ropes anymore without extending them. Then, pinch the ends together.
9. 9Step 9: Repeat for the other two loves as you did for the first one. Give a few inches/centimeters space between the loaves, since they will expand while baking.
10. 10Step 10: Mix your ingredients for the egg wash.
11. 11Step 11: Brush the egg wash on your loaves so that the surface is 'glistening' but not dripping. You can do this with a pastry brush, cheesecloth, or a paper towel. At this point, you may choose to sprinkle sesame or poppy seeds on top.
12. 12Step 12: Bake for 25-35 minutes, or until the top is golden brown, the intersection between the ropes is no longer doughy, and the challah sounds hollow if hit on the bottom with a spoon or the backside of a fork.